Torta al testo

30 minutes


Torta al testo

  • 500g of plain flour
  • 1 pinch of sea salt
  • 1/2 tsp bicarbonate of soda
  • 20ml of extra virgin olive oil
  • 250ml of water, lukewarm


In a large bowl or in a stand mixer, stir together the flour, salt and baking soda. Add the oil and water and knead until you have a smooth and elastic ball of dough. Cover it with a tea towel and leave to rest for 10 minutes
Preheat the oven to 180°C/gas mark 4. Place a pizza stone inside to heat up, too
Divide the dough into two equal parts. Dust your work surface with flour and, using a rolling pin, roll out the first piece into a thin disc. Pierce the entire surface with a fork to avoid it puffing up while cooking
Carefully lay the disc on the hot stone (use the rolling pin to help with this operation) and bake for 8–10 minutes. Remove the torta from the oven and allow it to cool slightly. Repeat with the second piece of dough
Serve warm or at room temperature, with cured meats and cheese